Rye Beer

[maybock]

Has anyone made an all rye ale? Is it possible? I am just wondering, because I just had a great can of Kvass my wife and I bought at a Russian food store. Normally I don't like Kvass, but this tasted like a super sour stout. MMMMM-goooooood. In the ingredients they used mostly rye and it had 1.2% alcohol.

Anyway, I'm not talking about making Kvass ( although I probably will), but am just curious about a 100% rye ale, or even a beer that is 50% rye/barley...... Any knowledge?

[Roger456]

I would hate to see you try and sparge an all-rye mash...

[Denny]

An all rye beer would be tough to make. Rye malt generally has *maybe* just barely enough diastatic power to convert itself, so you'd likely need to use amylase enzyme with it. And high % rye beers have areally weird taste to me. As much as I like and use rye, I think about 30-35% is all I'd want.

[Denny]

Good thought, Scott, but if you start looking around at specs I've found trhat most 2 row malts have as much diastatic power as 6 row these days.

[QoB]

This is a nice recipe. I'm going to try i next time with a 2xdecotion

Roggen-Gain

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 10.63
Anticipated OG: 1.051 Plato: 12.63
Anticipated SRM: 11.3
Anticipated IBU: 15.6
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
56.5 6.00 lbs. Rye Malt America 1.030 4
37.6 4.00 lbs. Munich Malt(2-row) America 1.035 6
4.7 0.50 lbs. Cara-Pils Dextrine Malt 1.033 2
1.2 0.13 lbs. Carafa Germany 1.030 400

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
0.50 oz. Hallertau Hersbrucker Pellet 4.75 11.6 60 min.
0.50 oz. Hallertau Hersbrucker Pellet 4.75 3.9 20 min.


Yeast
-----

White Labs WLP380 Hefeweizen IV Ale


Mash Schedule
-------------

Mash Type: Multi Step

Grain Lbs: 10.63
Water Qts: 13.28 - Before Additional Infusions
Water Gal: 3.32 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Acid Rest Temp : 95 Time: 15
Protein Rest Temp : 122 Time: 20
Intermediate Rest Temp : 132 Time: 15
Saccharification Rest Temp : 145 Time: 30
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 170 Time: 60


Total Mash Volume Gal: 4.17 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[Triple Freak]

Scott, I find that avatar disturbing & rather gross.

[WolfMan69]

Scott, I find that avatar disturbing & rather gross.

I tried to avoid saying that too... but after a few JD shots tonight...I'm on a posting frenzy!

So yes... very disturbing!!!

[nbrunetti]

Here is a extract with grains recipe that I have made a few times and enjoy:

2 lbs Malted rye
2 lbs British Pale Malt

7 lbs Plain Light extract

1 oz Northern Brewer (60 min)
1.5 oz Ahtanum (30 min)
2 grams irish moss (15 min)
.5 oz Ahtanum (15 min)
.5 oz Ahtanum (10 min)
.5 oz Ahtanum (5 min)

Brew is a little on the strong side (6 - 7%) but tastes great.

Nick